I believe you have already asked this a few times in different threads and if you just search for them there are some answers there. Also there are tons of other threads with a question similar to this on Chef Talk so I am sure you will find a lot of useful information.

Yes, I asked a similar question but did not receive an answer that was acceptable.
I think most thought it would be an entree and also they answered with unbelievable weights.
Therefore, I would like to see if anyone can figure the proper equations.

Yes, I did ask a similar question. However, the answers were based on an entree not a side dish. The equations given were unbelievable. Cream by the pound - I don't think I could purchase it by weight, etc.
I'd like to see if anyone could really help me.

The last time I answered your question, my answer was based on you saying the recipe served 3 as an entree and you were looking to serve 300. My answer was based on 3x100=300 and the cream amount in my answer was in gallons not weight. How many side dishes do you expect out of the recipe that you posted? I would like to make my answer more acceptable and believable, but to do so I would need the yield that you expect.

@Farmrwife Thank you for that information. For future reference you do not need to start another thread to ask a question that is of a similar fashion. If you were to add this thread question to the other threads you had already started, then it would show at the front of all other threads in this topic forum.....if that is what you were concerned about.

Main ingredients in recipe I want to use:

1/2 C Butter
2 C Cream
1/4 C Parmesan Cheese
12 oz. Fettuccine

Recipe says will serve 3 (I'm not so sure)

How much of each would I need for 300?

Click to expand...

This was your original post. It does not clarify if it was for a main or side dish so you received the proper (and acceptable) information as per your post. We are, after all, fully trained chefs with the knowledge and experience to calculate proper proportions via weight or volume which most recipes are written. @chefbuba and @cheflayne ,in both your threads, have given you great starting advice which I am sure will make you look like a star cook come the day of your event.

If you have trouble with figuring out weight to volume there are some great sites that will do the calculation for you. Here is one for you.

+1 That is a great point @flipflopgirl and @chefbuba ........also taking into consideration that I believe the OP would like to use penne instead of fettuccine and this will take even more sauce which is making me think that doing a baked pasta as @flipflopgirl suggested and then cutting it in the pan maybe would be a good way to go??

ChefBuda - Thank you for your help. I went with 36 lbs of pasta and made an additional batch of sauce to put on the pasta which had absorbed all the sauce. I served Roasted TriTip, Alfredo, Green Salad, Fresh Fruit Salad and a breadstick. The TriTip and Alfredo were the hit. Everyone said it was the best they'd had.

ChefLayne - Sorry I wasn't more informative the first time. But your information helped me figure out what I needed. Thanks!

Fablesable - I understand you are professional Chefs, however, I new at this site and through trail and error I'm figuring it out. I did fail to say my dish would be a side. I had the event to do just this past weekend and not being a Chef, I wasn't thinking of ALL that was needed to help. However, I'm very appreciative of the help I got. I did use penne instead of fettuccini, great suggestion. Since this was a wedding I made fettuccini for only the wedding party since it was the brides request. You were correct, the penne worked out SO MUCH better. Thanks!

Panini - you nailed my sauce. Thanks!

Flipflopgirl - I had two action stations and we fed everyone in 30 minutes. Probably slow for professionals but that I'm not and neither were my help. I did use your tongs idea, baked the pasta, and used extra sauce just before serving, perfect. I only worried about the side because everything else was so easy and I didn't have any involvement with dessert. Thanks for being so helpful.
Oh, we grow walnuts.

Thank All Ya'll for helping a foolish home cook to pull off what looked to everyone else like a pro's job. I would have been lost and probably in tears without all your assistance. You are the greatest!